Fish Stock

Name: Fish Stock
Ingredients: 1 lb fish bones; 8 -10 cherrystone clams; water, to cover; 1 large onion; 3 celery, stalks; 1 garlic clove, diced; 1 medium hot pepper, small, de-seeded and chopped; 2 limes; 14 cup rice vinegar; ground pepper

10 ingredients

14 steps

Ingredients

1 lb fish bones
8 -10 cherrystone clams
water, to cover
1 large onion
3 celery, stalks
1 garlic clove, diced
1 medium hot pepper, small, de-seeded and chopped
2 limes
14 cup rice vinegar
ground pepper

Directions

1

Meat may be still attached to the fish bones/head/tail.
2

This is fine.
3

Break up the pieces of fish, and add to boiling water.
4

Reduce heat to a vigorous simmer.
5

At the same time, add in the onion (roughly chopped) and celery (roughly chopped) and garlic.
6

Add the juice from the clams to the pot.
7

(Hint: freeze the clams a day or so before.
8

Thaw them when you are ready, and they will be very easy to open.)
9

Reserve the clams themselves for another recipe.
10

Juice the limes and add this juice, pulp and all, to the pot.
11

Add everything else to the pot.
12

Simmer no longer than 20 minutes, taste, and adjust water level as desired.
13

Strain, and save the liquid.
14

This stock can be frozen.